Flaky croissants, bacon, and maple custard create a decadent breakfast loaf ideal for brunch or special occasions.
# What you'll need:
→ For the Loaf
01 - 6 large croissants (preferably day-old), cut into 2-inch pieces
02 - 8 slices thick-cut bacon
03 - 4 large eggs
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup pure maple syrup
07 - 1/4 cup packed brown sugar
08 - 2 teaspoons vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon fine sea salt
→ For the Topping
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons maple syrup
13 - 2 tablespoons brown sugar
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, ensuring an overhang for easy lifting.
02 - Sauté bacon slices in a skillet over medium heat until crisp. Drain on paper towels, then chop into bite-sized pieces.
03 - Whisk together eggs, milk, heavy cream, maple syrup, packed brown sugar, vanilla extract, ground cinnamon, and sea salt in a large mixing bowl until smooth.
04 - Gently fold croissant pieces and chopped bacon into the custard mixture, ensuring all pieces are evenly coated.
05 - Transfer mixture to prepared loaf pan. Press lightly to compact and allow to soak for 10 minutes.
06 - In a small bowl, blend melted butter, maple syrup, and brown sugar. Drizzle evenly over loaf surface.
07 - Bake for 40–45 minutes or until golden brown and center is set. If top browns too quickly, tent with foil for the final 15 minutes.
08 - Rest loaf in pan for 15 minutes. Use parchment overhang to lift out, then slice and serve warm. Optionally, drizzle with additional maple syrup.
